Flaky Pastry Ingredients
3 cups all purpose flour
1 cup plus 1 tbsp. shortening
1/3 cup cold water
1 egg, beaten
1 tbsp. vinegar
1/2 tsp. salt

Pastry Directions
Blend together the flour and shortening. Add the remaining ingredients and blend with an electric mixer on low speed. Makes enough pastry for two 2-crust pies. Extra dough can be stored for 1 month by wrapping tightly with plastic wrap, then placed in a freezer bag.

Filling Ingredients
1 can (21 oz.) cherry pie filling
1 can (16 oz.) whole berry cranberry sauce
1/4 cup sugar
3 tbsp. quick tapioca, uncooked
1 tsp. lemon juice
1/4 tsp. ground cinnamon
2 tbsp. butter
1/4 cup milk

Directions for Filling and to prepare the pie
Combine all ingredients except for the butter and milk. Let stand for 15 minutes.

Divide the pastry in half and set one half aside. Roll half of the dough out and line a 9-inch pie plate. Add the filling and dot with butter. Roll the remaining dough into a 12-inch circle. Cut into 3/4-inch wide strips. Lay the strips on the pie spaced about 1-inch apart. Fold back alternate strips as you weave crosswise strips over and under. Trim the crust even with the outer rim of the pie plate. Dampen edge of crust with water then fold over the strips, seal and crimp. Brush the lattice with the milk.

Bake at 400 F for 40 to 45 minutes, covering the edge of the crust with aluminum foil after 15 minutes to prevent browing. Makes 8 servings.